Moist, tender, blueberry laden Blueberry Pound Cake. The buttery richness, along with the touch of vanilla, makes this classic a perfect fit for brunch, dessert or an afternoon snack. Every slice has a lovely medley of flavors, the slight tartness from the blueberries and with a soft, buttery crumb. Place a scoop of whipped cream or dust it with powdered sugar and have fun!

Why You’ll Love This Recipe:

Bursting With Blueberries: This cake contains 4 cups fresh blueberries, so each piece is bursting with fruity flavor.

Perfect Texture: Soft and moist with a tender crumb, thanks to butter and eggs.

Pantry Staples: A handful of simple ingredients come together in a pound cake that’s so classic it’s almost boring, except for the pop of freshness from the berries.

Key Ingredients:

Butter: The pound cake’s very heart, butter lends a rich, buttery flavor and tenderness to the cake. Use unsalted butter and allow to come to room temperature so that it is easy to mix.

Fresh Blueberries: Fresh blueberries provide a burst of juicy sweetness to the cake. Dusting the berries with flour keeps them from sinking, so you are guaranteed an even distribution in each piece of cake.

All-Purpose Flour: The flour gives the cake structure. Sifting it first with the baking powder and salt guarantees a batter free of lumps.

Sugar: Sugar provides sweetness and aids in developing a light, tender crumb.

Eggs: Eggs contribute richness and act as a binder for the ingredients. Adding the eggs one at a time also avoids curdling for a smooth, uniform batter.

Milk: The milk provides moisture that keeps the cake tender and soft. The best texture can generally be obtained with whole milk.

FULL RECIPE (with quantities & instructions) in the recipe card below

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Step-by-Step Instructions:

Step 1: Prepare Ingredients

Bring Butter and Eggs to Room Temperature: Leave out butter and eggs for 30 minutes before using, to soften.

Preheat The Oven And Prepare The Pan: Preheat to 325°F (165°C). Well grease a 10-inch tube pan.

Step 2: Mix the Dry Ingredients

Sift Your Dry Ingredients Together in a Big Bowl: 3 1/2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp salt. Set aside.

Step 3: Cream the Butter and Sugar

Beat Butter and Sugar: In a bowl, on medium speed, cream together 1/2 cup butter and 2 cups sugar until light and fluffy, 5 to 7 minutes.

Step 4: Add Eggs

Incorporate the Eggs: Add the eggs one at a time, incorporating well after each addition until the mixture is smooth.

In a large bowl, toss blueberries with remaining sugar and cornstarch until evenly coated.

Toss blueberries with flour: Toss 4 cups of fresh blueberries (if frozen, see Note) with the flour mixture so they don’t plummet to the bottom of the batter.

Step 6: Mixing Wet and Dry Ingredients

Mix Mixture: By hand, fold together the blueberry-flour mixture with the creamed butter mixture.

Add Milk: Slowly stir in 1 cup milk until the batter is combined; do not overmix.

Step 7: Bake the Cake

Spread Batter in Pan: Pour batter into prepared pan, smoothing top.

Baking Instructions: Preheat the oven to 325°F; bake cake about 60 to 75 minutes. Start testing for doneness at about 60 minutes by inserting a toothpick or skewer into the middle. The cake is done when it emerges clean or with just some moist crumbs clinging to it.

Step 8: Cool and Serve

Cool in Pan on Wire Rack: Before 15 minutes cool cake in pan on wire rack.

To Unmold From Pan: Slide a spatula or knife around the inside edges of the pan to loosen the cake. Invert carefully, and transfer cake to rack, mound side up; let cool completely before serving.

Serving Suggestions:

With Powdered Sugar: If you’d like to give the cooled cake a not-so-laborious but still beautiful finish, dust it with powdered sugar.

With Whipped Cream or Ice Cream: Add a dollop of whipped cream or a scoop of vanilla ice cream on each slice for a little something more.

For the Glaze: Whisk powdered sugar and fresh lemon juice together until smooth and creamy. It was a sweet if tangy flavor that was an absolutely delightful match with the blueberries, which you drizzle generously over the cake.

Storage Tips:

Room Temperature: Any leftover cake should be stored in an airtight container at room temperature. It will stay fresh and tasty for a maximum of 3 days.

Refrigerator: Store cake in fridge for up to a week for longer storage. Let stand at room temperature before serving.

Freezing: Wrap slices or the whole cake in plastic wrap and transfer it to an airtight container. Freeze for up to 3 months. Defrost at room temperature before serving.

Variations:

Lemon Blueberry Pound Cake

For a zesty twist, stir in 1 tablespoon lemon zest and 1 tablespoon lemon juice to the batter. The blueberries and lemon flavor go so nicely together.

Streusel Topping

For a crumbly streusel topping, mix together 1/4 cup sugar, 2 tablespoons flour and 2 tablespoons softened butter. Dust over the top of the cake prior to baking for a crunchy finish.

Almond Blueberry Pound Cake

For a nutty flavor that complement blueberries, try adding 1/2 teaspoon of almond extract to the batter and sprinkling slivered almonds on top.

Conclusion:

This Blueberry Pound Cake is a delicious dessert or breakfast option with a light buttery texture and a ton of juicy blueberries. But this delicious recipe is so easy to make — and easier to love — that you’ll be well on your way to impressing your guests! Whether you’re making this cake for a special occasion or a simple snack, it’s beautiful but also quite tasty! Have each slice plain or with your favorite toppings and enjoy the fruity, tender flavors.